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Manchu cuisine () is the cuisine of Manchuria. It uses the traditional Manchu staple foods of millet, broomcorn millet, soybean, peas, corn and broomcorn. It relies heavily on preserved foods (often pickling) due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong flavors, and wide use of soy sauce. Manchu cuisine is more wheat based than Han Chinese cuisines. The typical Manchu dishes include pickled vegetables. Manchurian hot pot () is a traditional dish, made with pickled Chinese cabbage, pork and mutton. ''Bairou xuechang'' () is a soup with pork and blood sausage and pickled Chinese cabbage. ''Suziyie doubao'' () is a steamed bun, stuffed with sweetened, mashed beans, wrapped with perilla leaves outside.〔(【引用サイトリンク】 url= http://www.msdchina.org/userfiles/file/pdf/Manchu.pdf )〕 Sachima () is a candied fritter similar to Tatar Çäkçäk, which is a very popular sweet. Other common dishes are: ''suancai cuan bairou'' (; sour vegetables with boiled meat), ''suan tangzi'' (; a sour soup with fermented corn flour), di san xian (a stirfry of eggplant, potato and green pepper), Manchu sausage, ''ludagun'' (a steamed roll made of bean flour) and ''niushe bing'' (; a type of cake). ==History== The ancestors of the Manchu were the Jurchen and Mohe. The Mohe enjoyed eating pork, practiced pig farming extensively, and were mainly sedentary,〔(Gorelova 2002 ), pp. 13-4.〕 and also used both pig and dog skins for coats. They were predominantly farmers and grew soybean, wheat, millet, and rice, in addition to engaging in hunting.〔(Gorelova 2002 ), p. 14.〕 Although their Mohe ancestors did not respect dogs, the Jurchen people began to respect dogs around the time of the Ming dynasty and passed this tradition on to the Manchu, it was prohibited in Jurchen culture to use dog skin, and forbidden for Jurchens to harm, kill, and eat dogs, the Jurchens believed that the "utmost evil" was the usage of dog skin by Koreans.〔(Aisin Gioro & Jin ), p. 18.〕 The Manchu Han Imperial Feast () includes many notable dishes in Manchu cuisine. This banquet combined the best cuisine from the Manchus, Han Chinese, Mongols, Huis and the Tibetans. It included 108 dishes (of which 54 are northern dishes and 54 are southern dishes) that would be eaten over three days. The Manchu palace banquets were subdivided into six grades. The first, second and third grades were prepared for deceased imperial ancestors. The fourth grade food was served to imperial family during the Chinese New Year and other celebrations. The fifth and sixth grades were served on all other occasions. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Manchu cuisine」の詳細全文を読む スポンサード リンク
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